Braised Chilli-Spiced Short Ribs with Black Beans

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

Atende aos diretrizes editoriaisEst. 3 min tempo de leitura

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This slow-cooked beef recipe offers a deep, complex flavour profile by pairing tender short ribs with a smoky ancho and chipotle chilli sauce. As a high-protein dish, it relies on the low and slow braising method to transform the beef until it is meltingly tender, while the earthy black beans provide a delicious, fibre-rich accompaniment that soaks up the savoury juices. The addition of molasses and cinnamon adds a subtle warmth that perfectly balances the heat from the chillies.

Ideal for a weekend kitchen project or a comforting family dinner, this homemade meal brings a touch of Mexican-inspired flair to your table. The dish is naturally satisfying and can be prepared ahead of time, as the flavours often improve after a day in the fridge. Serve it simply with some fresh coriander and finely chopped onion to provide a bright, crisp contrast to the rich, slow-cooked meat.

Ingredients for Braised Chilli-Spiced Short Ribs with Black Beans

450g dried black beans (about 550ml )
1925ml de água
1 folha de louro turca ou 1/2 folha de louro da Califórnia
35g dried ancho chillies (3 to 4 medium)
475ml de água fervente
1 cebola média, picada
3 garlic cloves, coarsely chopped
2 tablespoons finely chopped canned chipotles in adobo plus 1 tablespoon adobo sauce
2 colheres de sopa de extrato de tomate
2 colheres de sopa de melaço (não robusto ou blackstrap)
1 colher de chá de sementes de cominho
3 cravos-da-índia inteiros
550ml cold water, divided
2.3kg beef short ribs
1 colher de sopa de óleo vegetal
110g sliced bacon, chopped
1 pau de canela (7,5 cm)
Accompaniments: chopped white or red onion
Salsa picada

How to make Braised Chilli-Spiced Short Ribs with Black Beans

Put beans in a 4-to 5-quart heavy pot with enough water to cover by 2 inches.

Bring to a boil and boil 2 minutes, then remove from heat and let stand, covered, 1 hour.

Wipe anchos clean, then stem and seed. Discard ribs and tear anchos into pieces.

Soak anchos in boiling-hot water until softened, about 20 minutes. Transfer anchos to a blender, reserving soaking liquid.

Purée anchos with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 80ml water, and 1 teaspoon salt.

Pat ribs dry and season with 1 1/2 teaspoons salt and 1 teaspoon pepper (total). Heat oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers. Brown ribs in batches, about 6 minutes per batch. Transfer as browned to a platter. Discard fat from pot.

Pré-aqueça o forno a 177°C com a grade no meio.

Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.

Stir chilli purée into fat in pot (it may spatter). Cook, stirring frequently, 6 minutes. Stir in reserved chilli-soaking liquid, remaining 475ml water, and cinnamon stick and bring to a boil. Return ribs and bacon to pot and braise, covered, in oven until ribs are very tender, 3 to 3 1/4 hours. Skim fat from sauce.

Drain beans, then return to pot and add fresh water (1925ml ), bay leaf, and 1/2 teaspoons salt. Bring to a boil, then reduce heat and simmer, uncovered, until beans are just tender, 1 1/4 to 2 hours (depending on age of beans). Drain just before serving.

Serve short ribs with beans.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.